The Swiss chard and scamorza meatloaf is a perfect dish for this month and to celebrate Sunday with family. Here’s the recipe!
INGREDIENTS
- 500g of ground beef
- 200g of mortadella (single slice)
- 3 slices of sandwich bread
- 1 glass of milk
- 2 eggs
- Breadcrumbs as needed
- 1 wedge of scamorza
- 500g of Swiss chard leaves
- black pepper
- salt
PREPARATION
To prepare the Swiss chard and scamorza meatloaf, start by blanching the Swiss chard, then remove it from the water and let it drain, squeezing it well.
In a separate bowl, soak the sandwich bread in milk, then add the eggs and mix everything together.
Proceed by mincing the mortadella and mixing it with the ground beef, salt, and pepper. Use breadcrumbs to achieve the right consistency of the mixture. Spread the mixture on a well-oiled sheet of baking paper.
Cover the mixture with the Swiss chard and then add some pieces of scamorza, cut into sticks, on the short side.
Use the baking paper to wrap the mixture lengthwise to form a sausage, paying attention to seal the mixture well at both ends.
Sprinkle sesame seeds over all sides of the meatloaf.
Wrap the meatloaf in baking paper, forming a candy shape, then place it in a baking tray at 200°C for 40 minutes. Remove the meatloaf and free it from the baking paper, bake again for another 15 minutes.
Let it rest for 10 minutes before serving.